Heat oil in a large saucepan/skillet. Add potatoes and cauliflower and lightly brown. Remove and add onion to brown lightly. 30 seconds before the onions are done, add the garlic.
1 head of cauliflower, 1 onion, 1 potato, 1/2 cup olive oil, 2 cloves of garlic
Add the wine and cook alcohol off. Add the tomato paste. Cook for a minute or so to bloom. Then add the tomato puree and spices. season as needed with salt and pepper. Bring to a boil.
8 oz tomato passata, 1 tbsp tomato paste, splash of red wine, 1 stick cinnamon OR 2 teaspoons powdered, 2 clove buds, 2 berries of allspice, salt, pepper
Once bubbling up, add the pieces of celery. Celery is the secret ingredient to help reduce the odor of cooking cauliflower!
1 celery stalk.
Add the cauliflower and potatoes over that. Lower heat to a simmer, cover pan and let braise until tender. That will take about 30 minutes and up to 45 minutes or so. Stir carefully a couple of times during this.
1/4 cup hot water if needed to help braise.
A few minutes before it’s done, take the lid off and let the sauce thicken to your liking.
